Spelt And Wholemeal Bread Machine Pizza Dough
Making pizza dough from scratch is a rewarding experience, and with the help of a bread machine its even easier. This spelt and wholemeal bread machine pizza dough recipe is a delicious combination of two nutritious grains. Its a great way to get lots of fiber, vitamins, and minerals into your familys diet.

All-purpose flour can be used in place of spelt flour, or alternatively, a combination of spelt and all-purpose flour can be used.
All-purpose flour can be used in place of spelt flour, although the result may not be quite the same. Spelt flour is a whole grain flour, higher in fiber than all-purpose flour and it has a distinct nutty flavor. When using all-purpose flour as a substitute for spelt flour, it's best to add some additional fiber to the recipe as well.
Adding bran or wheat germ to the recipe can help to increase the fiber content. Additionally, you may need to adjust the recipe slightly as all-purpose flour can absorb more liquid than spelt flour. Alternatively, you can also use a combination of both spelt and all-purpose flour in a recipe. This combination will provide a slightly different flavor and texture than either one alone, but it can be a great way to get the best of both worlds.
Use a bread machine to mix and knead the ingredients together.
Using a bread machine to mix and knead your dough is an easy and convenient way to make a delicious homemade loaf of bread. To begin, you will need to place the ingredients in the bread machine in the specified order, depending on what type of bread you are making. Start by adding the wet ingredients into the bread pan such as water, oil and eggs.
Next, add the dry ingredients such as flour, sugar, yeast, salt and any other spices. After all the ingredients have been added, close the lid and select the desired cycle for your bread. The bread machine will mix and knead the dough for you, kneading it until it has reached the desired consistency. Once the dough has been adequately kneaded, you can remove it from the machine and shape it into a loaf, then place it in a greased pan to rise before baking. With a bread machine, you can easily create a delicious homemade loaf of bread effortlessly.
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Make sure to use warm water when making the dough, as cold water will inhibit yeast activity.
When making dough, it is essential to use warm rather than cold water. This is because cold water will inhibit the activity of the yeast, which is essential for the dough to rise and create an airy texture. Yeast is a living organism, and in order for it to be active, it needs an environment that is warm and moist.
If you use cold water, the yeast will not become active, and the dough will not rise as expected. To ensure that the yeast is active, you should use water that is between 105-115°F. If you don't have a thermometer, you can test the water by dipping your finger in it it should be warm but not hot. If the water is too hot, it can kill the yeast and prevent the dough from rising altogether. Using warm water is essential to ensure successful dough making every time.
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Use an active dry yeast for best results.
Active dry yeast is the most common type of yeast used in baking and is the best choice for achieving the desired results in breads, pastries, and other baked goods. This type of yeast is composed of dormant yeast cells that are dried and packaged in granular form. It is much more shelf-stable than fresh yeast, which requires refrigeration and a shorter shelf-life.
When using active dry yeast, it must be rehydrated in warm water before use, as the dry cells need to be rehydrated to become active and begin working. Once rehydrated, it should be added to the other ingredients, such as flour, sugar, and salt, before kneading and proofing. Active dry yeast can be used in a wide variety of recipes and is an essential ingredient for baking breads, rolls, and other baked goods. With the proper temperature and hydration, active dry yeast will provide consistent results for all of your baking needs.
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Allow the dough to rise in a warm place until doubled in size.
To allow the dough to rise, you should place it in a warm place. A good place to leave it is near a radiator, in the oven with the light on, or near a heating vent. Make sure that the place is warm and not too hot as this can kill the yeast.
Cover the bowl with a damp cloth and leave it for around an hour and a half or until it has doubled in size. You can also use clingfilm to cover the bowl loosely and this will help to keep the dough moist too. Once the dough has doubled in size, it is ready to be used for baking.
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Knead the dough by hand after it has risen to ensure a light, airy texture.
Kneading the dough by hand after it has risen is an important step in ensuring a light, airy texture for the finished product. It allows the baker to incorporate more air into the dough, which will help it to rise and become light and fluffy. Kneading should begin slowly and steadily, working the dough until it is smooth and elastic.
The baker should knead the dough for a few minutes, until it forms a ball that can be easily stretched without tearing. Using the palms of their hands, the baker should squeeze and press the dough to work it into a uniform shape. Then, they should fold the dough in half and repeat the process, adding more air with each knead. The dough should be kneaded until it is smooth and elastic, but not overworked. Kneading by hand helps to create a light and airy texture in the finished product, allowing it to rise properly and bake evenly.
See also: Bread Machine Multigrain Bread With Multigrain Cereal
Grease the pizza pan before adding the dough to prevent sticking.
Greasing a pizza pan before adding the dough is an essential step in the pizza-making process. It ensures that the dough doesn't stick to the pan while baking, resulting in a crispy, delicious crust. Using a high-quality cooking oil, such as olive oil or vegetable oil, is best for greasing the pan.
Pour a few tablespoons of oil onto the pan and spread it evenly over the surface with a paper towel. This will allow the dough to slide around easily during preparation and will ensure that it comes out of the oven with a perfectly crisp crust. Greasing the pan also helps to prevent burning and sticking, making the pizza easier to remove when it's ready to be served. Taking the time to properly grease the pizza pan before adding the dough will result in a delicious pizza with a perfectly cooked crust.
Pre-bake the crust for 10 minutes before adding toppings to ensure a crispier crust.
It is important to pre-bake the crust before adding toppings to ensure a crispier crust. To do so, preheat the oven to the temperature indicated in the recipe. Place the crust on a baking sheet and bake for 10 minutes.
The crust should be lightly browned and crisp when taken out of the oven. Be careful not to overbake the crust as it will become dry and difficult to cut. Allow the crust to cool for a few minutes before adding your desired toppings. Pre-baking the crust will help lock in the flavor and create a delicious, crispy foundation for your pizza.
Use a combination of spelt and whole wheat flours for added nutrition.
Using a combination of spelt and whole wheat flours is a great way to add nutrition to your baking. Spelt flour is a type of ancient grain that is high in protein, B vitamins, and minerals such as magnesium and zinc. Whole wheat flour is also a great source of vitamins and minerals, but is lower in protein than spelt.
Combining these two flours in your baking offers a wide range of essential nutrients, making the resulting product more nutritious than if only one flour was used. Additionally, these flours can have a slightly sweet taste and provide a unique texture to your baked goods. When baking with spelt and whole wheat flours, it is important to note that they absorb different amounts of liquid, so you may need to adjust your recipe accordingly. Experimenting with various ratios of these two flours will help you find the perfect combination for your desired product.
Adjust baking time according to the thickness of the crust and type of toppings being used.
The baking time for a pizza will vary depending on the thickness of the crust and the type of toppings being used. A thin crust pizza with few toppings usually requires a shorter baking time, usually between 8-10 minutes. For a pizza with a thicker crust and heavier toppings, such as meat, cheese, and vegetables, the baking time will usually be between 15-20 minutes.
It is important to keep an eye on the pizza during the baking process, as the edges of the crust may start to brown before the toppings are completely cooked. If this happens, cover the edges of the pizza with foil to prevent them from burning, while allowing the center to cook all the way through. Additionally, some pizzas may require an additional few minutes of cooking time, so watch it closely and adjust the baking time accordingly.
